close

Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

Chickpeas give this vegan pesto recipe a lovely creaminess. If you can use homemade almond milk, which doesn’t take long to make, all the better. Tossed with whole-grain penne, broccoli, and cherry tomatoes, it makes a satisfying, colorful meal.

From Forks Over Knives Family

Ingredients

  • 8 ounces dried penne pasta
  • 2 cups 1-inch broccoli florets
  • 1½ cups packed with fresh basil leaves
  • 1 cup water
  • 2 to 3 cloves garlic, coarsely chopped
  • 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
  • 1 cup unsweetened almond milk
  • 1 cup halved cherry tomatoes
  • Crushed red pepper, to taste (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook pasta according to package directions; drain. Meanwhile, in a small saucepan cook broccoli in a small amount of boiling water 5 minutes or until tender; drain.
  2. In a blender combine basil, ½ cup of the water, and the garlic. Cover and blend until finely chopped.
  3. In a large saucepan mash garbanzo beans with a potato masher, leaving some beans intact. Add milk and the remaining ½ cup water. Bring to boiling. Stir in basil mixture, tomatoes, and, if desired, crushed red pepper. Reduce heat. Simmer 10 minutes or until tomatoes are slightly softened.
  4. Stir in cooked pasta and broccoli. Cook over medium-low 2 to 3 minutes or until heated through. Season with salt and black pepper.

Comments (4)

(3.6 from 5 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Manon2 months ago
Reply
Do you want to report this comment as inappropriate?

This was an easy dish. My kids also liked it (without salt) and we put extra salt and pepper otherwise it was a bit tasteless. one plate and even my fitness husband was full!

Nancy2 years ago
Reply
Do you want to report this comment as inappropriate?

Fabulous! Definitely needs the salt. I would double the broccoli . Very hearty!

Dora Pecoraro2 years ago
Reply
Do you want to report this comment as inappropriate?

Awful!

Destany2 years ago
Reply
Do you want to report this comment as inappropriate?

It was pretty good just almost seems like it needs a creme sauce to it

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today

SAVE $200ON OUR ULTIMATE COURSE

Join our best-selling cooking course at the lowest price ever!

Save $200 Now
Headshot of Def Sroufe
about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get delicious recipes, expert health advice, culinary tips and
special offers from Forks Over Knives and our curated partners.

Copy link
Powered by Social Snap